Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Southwest Taco Salad For Two

Spice up your dinner plans with this delicious recipe for two from Jen Welper, Executive Wellness Chef at the Mayo Clinic Healthy Living Program. What we love about this recipe is it’s well balanced list of ingredients and easy prep! We dare you to take a peek at the nutrition facts below and promise you’ll love what you find! Want more from Chef Jen? You can view her Chef Spotlight on the Recipe Redo Blog here.

Southwest Taco Salad

Serves 2

Nutrition Analysis per serving:  400 calories, 8g fat, 4g saturated fat, 37g protein, 48g carbohydrates, 7g sugar, 16g fiber, 600mg sodium

You will need: knife, cutting board, 2 medium saute pans, spoon

Ingredients

  • 4 cups Romaine lettuce
  • 1 cup red bell pepper
  • 1 cup green bell pepper
  • 2 poblano peppers
  • 1 ounce sharp cheddar cheese
  • 1 cup low-sodium black beans
  • 6 ounces ground turkey breast
  • 2  teaspoons paprika
  • 2 teaspoons cumin
  • ½ teaspoon garlic powder
  • ½  teaspoon onion powder
  • ½ teaspoon salt
  • ¼  teaspoon chili powder
  • ¼  teaspoon oregano
  • ¼ teaspoon cayenne powder
  • 2 teaspoons lime juice
  • ½ cup cooked quinoa

Action:

  1. Gather your ingredients. Chop the lettuce and peppers. Shred the cheese and rinse the beans. Heat a medium saute pan to medium heat and lightly spray with cooking spray. Once oil is warm, saute the peppers. Set aside and keep warm.
  2. Heat another medium saute pan to medium-high heat. Once hot, spray pan with cooking spray and brown the ground turkey. Add remaining seasonings, water, and lime juice and cook until seasonings are well combined.
  3. Place the lettuce in a bowl or dish. Top with vegetables, cheese, beans, quinoa, and turkey. Serve with Cilantro Lime Dressing and Pico de Gallo.    

Chef’s Note:

Other whole grains such as brown rice, barley or whole wheat couscous may be used in place of the quinoa. Adding whole grains can replace the ground turkey breast to make the dish completely vegetarian.

Shopping List

  • Romaine lettuce
  • Green bell pepper
  • Quinoa
  • Lime Juice
  • Low-sodium black beans
  • Red bell pepper
  • Poblano pepper
  • Ground turkey breast
  • Sharp cheddar cheese

Check for:

  • Onion powder
  • Paprika
  • Cayenne powder
  • Garlic powder
  • Salt
  • Cumin
  • Chili powder
  • Oregano 

Food Group       Mayo Clinic Pyramid Servings

Vegetable              2 1/2 servings

Protein/Dairy      2 1/2 servings

Carbohydrate       1 serving


Want more healthy recipes from Chef Jen? You can view her full Chef Spotlight on the Recipe Redo Blog here. You can also follow the Mayo Clinic Healthy Living Program on social media: Facebook, Twitter, Pinterest.


COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

Our valuable partnerships make this show possible.  A special thanks to;

                   ResortSuite - Know your Guest (1)                ISPA logo

Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority


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Soft and Chewy Pumpkin Protein Balls

Happy October! In need of a pick-me-up? Get your pumpkin fix and more energy! Follow this recipe for 5-Ingredient Soft and Chewy Pumpkin Protein Balls that will knock your socks off. You’ll love the easy prep too – just mix all of your ingredients together, shape them in to balls on a cookie sheet and chill. Happy cooking and enjoy!

Crazy-Easy-Pumpkin-Protein-Balls_thumb.jpg

Ingredients

  • 1/2 cup quick oats
  • 1 scoop (30g) vanilla protein powder
  • 2 tbsp smooth almond butter
  • 2 tbsp canned pumpkin puree
  • 1 tbsp pumpkin pie spice

For detailed preparation instructions, you can find the original recipe on Carrots N’ Cake. Love what you taste? Follow Carrots N’ Cake on social media: Facebook, Twitter and Instagram.


COMING THIS FALL TO PBS STATIONS NATIONWIDE:  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

Our valuable partnerships make this show possible.  A special thanks to;

                   ResortSuite - Know your Guest (1)                ISPA logo

Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority

 


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Creamy Thai Carrot Sweet Potato Soup

Happy first week of Fall! Nothing will put you in the mood for all things fall more than a creamy soup – try this heart-warming Creamy Thai Carrot Sweet Potato Soup. This Thai style recipe uses fresh, seasonal ingredients that you can find at your local farmer’s market. Happy Harvest! Enjoy!

creamy-thai-carrot-sweet-potato-soup-1-1

Creamy Thai Carrot Sweet Potato Soup

Ingredients

  • 1 tablespoon (15 mL) virgin coconut oil
  • 2 cups (500 mL) diced sweet onion
  • 2 cloves garlic, minced
  • 1 tablespoon (15 mL) minced fresh ginger
  • 2 tablespoons (30 mL) red curry paste
  • 4 cups (1 L) low-sodium vegetable broth, plus more if needed
  • 1/4 cup (60 mL) raw almond butter
  • 3 cups (750 mL) diced peeled carrots (1/2-inch/1 cm dice)
  • 3 cups (750 mL) diced peeled sweet potatoes (1/2-inch/1 cm dice)
  • 1/2 teaspoon (2 mL) fine sea salt, plus more to taste
  • 1/4 teaspoon (1 mL) cayenne pepper (optional)
  • Freshly ground black pepper
  • minced fresh cilantro, for serving
  • lime juice, for serving

Roasted Tamari Almonds:

  • 1/2 cup (125 mL) raw almonds, finely chopped
  • 1 tablespoon plus 1 teaspoon (20 mL) low-sodium tamari or coconut aminos

The original recipe was published on Half Baked Harvest. Visit Half Baked Harvest for directions and other delicious harvest ready recipes. Can’t get enough of fall? Follow Half Baked Harvest on Facebook, Twitter and Pinterest.


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Creamy Tomato Soup

In between chili-cook offs, fall festivals and bonfires it’s hard to find reasons not to love October. In the midst of all this fun, all I can seem to think about is one of my favorite fall dishes – a heartwarming bowl of tomato soup!  For today, one of my fall favorites gets a healthy redo that you’ll love too! So, get that crock pot off the shelf and warmed up for a Vegetarian approved and healthy redo of Creamy Tomato Soup! Serve this recipe with a garden salad side or with some homemade croutons. Enjoy and Happy Fall!

crock-pot-creamy-tomato-soup

Creamy Tomato Soup

Ingredients:

  • 1 tbsp olive oil
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 28 oz can whole plum tomatoes, with juice
  • 1 tsp thyme
  • 1/4 cup fresh basil
  • 3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
  • Parmesan or Romano cheese rind (optional)
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1/3 cup grated Pecorino Romano cheese
  • 1 3/4 cups reduced fat (2%) milk, warmed
  • salt, to taste
  • black pepper, to taste

This recipe was originally published on Gina’s Skinny Recipes. Visit the original recipe for detailed directions and more. For more skinny recipes, check out the site’s Facebook, Twitter and Pinterest.

 


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Pumpkin Mousse

Fall is officially here and it’s time to celebrate with all things pumpkin! This Pumpkin Mousse from Red Mountain Resort will get you started off well. Spoil your tastebuds with this unmistakably fall treat, I love a dessert that feels indulgent while boasting a low calorie count. Enjoy and happy cooking!

raw-pumpkin-mousse

Pumpkin Mousse

Ingredients

  • 1 cup cashews unsalted raw
  • ½ cup pecan pieces, raw
  • 1 cup pumpkin puree
  • 2 tablespoons coconut oil
  • ½ cup FruitSweet (or agave syrup, maple syrup or honey)
  • ½ cup water
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon cloves, ground
  • 1 teaspoon cinnamon

You can find the original recipe on Red Mountain Spa, visit their website for directions and more information about their luxurious facilities! Follow the Red Mountain Spa on Facebook, Pinterest and Twitter.


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Coconut Thai Tofu Lettuce Wraps

Swap out your Thai takeout for a delicious meal at home! Serve this as a dish for a meatless Monday or add it to your weeknight recipe repertoire. What I truly love about this recipe is it’s incorporation of global flavors and simple ingredients. As always with Thai recipes, be sure to adjust the heat to your tastebud preferences – some may prefer a more mild approach or to spice it up a bit more.  Enjoy and share be sure to share how this recipe worked for you! Happy cooking!

Coconut Thai Tofu Lettuce Wraps

Coconut Thai Tofu Wraps

Serves 2

  • 1 head of iceberg lettuce or endive
  • 1 Tablespoon olive oil
  • 1 inch piece of ginger, peeled and minced
  • 3 garlic cloves, minced
  • 1 package extra firm tofu, drained and pressed
  • 1 package of Green Giant Thai Coconut Sautés
  • Juice of half a lime + more slices for garnish

Detailed directions can be found by heading over to find the original recipe on Vegetarian Ventures.


Follow Vegetarian Ventures as they explore vegetarian recipes that don’t sacrifice taste. Keep up with VV  on Twitter, Facebook, Instagram and Pinterest.


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Roasted Red Pepper Hummus

Eating clean doesn’t mean cutting out snacks all together – although, it may look different than munching on a bag of potato chips. If you’ve never looked at the Ayurvedic way of eating, you will find that it’s a great alternative that allows you to take control of your health with a preventative approach. An Ayurvedic diet is healthy and entirely delicious – take this recipe for example. Prepare this Roasted Red Hummus dip in lieu of other classic snack options for your next party! It’s sure to be a treat. Once the dip is prepared, pair it with a selection of your favorite veggies. Enjoy!

roasted-red-pepper-hummus

Roasted Red Pepper Hummus

Ingredients:

  • 1 1/4 cup chickpeas, wash and soak in 3 cups water and a tsp of baking soda overnight
  • Sesame seeds – 1/4 cup
  • Olive oil – 5 tbsps
  • Red bell peppers – 2
  • Lemon juice – 4 tbsps
  • Garlic -2, roast in a tsp of olive oil and lighty crush
  • Cayenne pepper – 1/2 tsp (red chili powder or paprika can be used in its place)
  • Roasted cumin powder – 1/2 tsp
  • Roasted coriander powder – 1/2 tsp (optional)
  • Salt to taste

The original recipe was published on Sailus’ Kitchen, visit the site for detailed directions. For more yummy Ayurvedic cooking, follow Sailus’ kitchen on Instagram, Pinterest and Facebook.